Steak Diane

In the 1950s and ’60s, Steak Diane was traditionally prepared tableside and flambéed, but you can skip that step if it’s too elaborate.

Ingredients

Steak

2 tsp chopped fresh thyme (or 1/2 tsp dried)

2 tsp vegetable oil

1/2 tsp dried mustard powder

1/2 tsp each salt and pepper

2 large cloves garlic, minced

1-1/2 lb. boneless top sirloin or striploin steaks, 3/4” to 1” thick

Sauce

375 g fresh shiitake mushrooms

3 shallots, skins removed

3 tbsp butter

1/4 cup brandy or cognac

1-1/2 cups beef broth

1/4 cup whipping cream

1 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1 tsp chopped fresh thyme or parsley

DirectionsYield: Serves 4

Mix thyme, oil, dry mustard, salt, pepper and garlic to form a paste, in a dish large enough to hold steaks in one layer. Trim fat from steaks. If steaks are large, cut into 4 serving portions. Using hands, rub paste all over.

In large nonstick skillet, heat 2 tablespoons of butter over medium-high heat. Cook mushrooms and shallots, stirring often, for about 10 minutes or until tender and beginning to brown. Transfer to bowl.